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Symrise’s Manhattan facility gets $3.75m facelift

Renovation of a new office and R&D lab for Symrise, a global supplier of flavor, nutrition, and fragrance ingredients, is now complete in Midtown Manhattan.

Three trends driving sales of 100% juice even as sugar debate rages

Rather than viewing the ongoing demonization of sugar as a potential threat to sales of 100% juice, manufacturers in this space could spin the trend as a growth opportunity even...

Green machines: Hinoman to open commercial facilities in Israel & the US, in 2017 as demand for plant-based protein rises

Hinoman – an Israeli start-up developing a novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes – aims...

How to overcome 4 major hurdles to use more renewable resources

Using renewable resources to make and package food and beverages is good for more than just the environment – it also is good for business, as long as companies can...

Cleaner labels can increase inefficency, but will ultimately pay off, says La Tortilla Factory innovation chief

California-based La Tortilla Factory is rolling out newly non-GMO verified products with new packaging and a simplified ingredients list.

Having a ball: Can a move to fresh bakery help Eat the Ball crack the US grocery market?

It burst onto the scene six years ago in Europe, but can Eat the Ball crack the US market? It’s still early days, but with the right merchandising strategy, the...

US Army testing krill oil for warfighters’ cognitive performance

A new study will determine if omega-3 supplementation can improve cognitive processes in high-performing warfighters.

Ingredient manufacturers and suppliers comment on reformulation trends

We spoke with manufacturers of ingredients that have been removed from packaged food products, such as autolyzed yeast extract and carrageenan, to hear what they think of the 'clean label'...

Cultured coffee… the beginning of a new fermented foods revolution?

Some fermented foods (beer and sauerkraut), have been around for years, while others (flavors, sweeteners, ‘animal-free’ dairy proteins) are pretty new. But what if you could use microbes to transform...

How the sugar lobby paid scientists to point the finger at fat: JAMA

The US sugar lobby paid for influential research in the 1960s to downplay the link between sugar and coronary heart disease and instead point the finger at fat, according to...

Modified barley yields 30% more in salty soil: Study

A genetic anomaly discovered in barley may allow the crop to thrive in high-salt conditions, a study has determined.

News in brief

FOOD VISION USA: If not health, then what? What motivates the mainstream consumer (and how do you find out)?

Most consumers are pre-disposed to eating more healthily, but they're not obsessed with the latest health trends, says Mindless Eating author Dr Brian Wansink. So how should food marketers talk to them?...

Meta-analysis of almond consumption supports the tree nut’s cholesterol-lowering benefits

Consuming almonds “should be encouraged to help in the maintenance of healthy blood lipid levels and to reduce the risk of heart disease," suggests a recent study.

Coffee n’ cake: Kraft Heinz files patent for beverage with a twist

Kraft Heinz has developed a method to make layered beverages containing a spoon-able, soft biscuit component from a tablet.

Allergen-reducing protein preparations could win the allergy battle

Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.

Are you an innovation trailblazer? Then take center stage at FOOD VISION USA 2016

We’re searching for trailblazing, entrepreneurial start-ups to present their red hot food and nutrition innovations at Food Vision USA in Chicago on November 9, 2016. 

Duckweed: A promising new source of plant-based protein?

Researchers in Germany and India analyzed the nutritional value of duckweeds for human consumption, and found that “owing to the amino acid composition, the total protein of duckweeds qualifies as...

Algae special edition

Curious about algal production? Here’s a glimpse of the technology

We talk with president and CEO of microalgae ingredient company Cyanotech, Gerald R. Cysewski, to get the basics of algae production.

Cargill R&D chief: 'When I started, food science was cool, now it’s viewed with suspicion'

Ironically, perhaps, just as open innovation is fostering a more open and collaborative culture in the notoriously secretive world of food R&D, consumers are becoming increasingly suspicious of scientists ‘meddling’...

Children with food allergies might be vulnerable to asthma, study finds

Developing food allergies are a reliable indicator of the chances of acquiring other allergies such as asthma and allergic rhinitis, a US study has demonstrated.

NCN says 'curated' list helps boost success of innovation events

Nutrition Capital Network partner Grant Ferrier said the mentoring program his company provides has boosted the success of innovation partnership programs such as the one sponsored by DSM.

5 trends changing how consumers grocery shop & tips for retailers to adapt

After changing little in the past 80 years, supermarkets need to lean into megatrends that are reshaping how consumers buy groceries or else risk losing shoppers to other emerging channels,...

Beetroot juice helps muscle recovery, but not through antioxidants

Drinking beetroot juice after exercise can reduce muscle pain and improve recovery, but does not improve real-world performance, according to a study also showing no benefit from antioxidants.

FOOD VISION USA: Let’s get personal. Your microbiome, your blood sugar and you

Could your microbiome - a huge ecosytem of trillions of bacteria living inside your body - explain why you find it harder to regulate your blood sugar than the next...

New research tackles carrageenan safety concerns

New research attempts to set the record straight on the safety of carrageenan – a controversial but widely used stabilizer and thickening ingredient that has been called into question as...

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